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Thursday, January 23, 2014

Pork Chops with Mushroom Gravy

These Pork Chop are super moist. The Gravy is simple to make and taste great.

Pork Chops with Mushroom Gravy ~ Gluten Free

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Pork Chops with Mushroom Gravy ~ Gluten Free

Use any Pork Chops of your choice and the amount you will need to serve your family. I used Sirloin End Cut Pork Chops.4 Pork ChopsSeason both sides withSalt and PepperOnion and Garlic PowderUse a large Pot,, add 1/4” Vegetable Oil,, heat up.Brown the Chops on each side. I did this in 2 batches.Place the Browned Chops in a Large Baking Pan.

Using the same Pot you browned the Pork Chops in add: Keeping the drippings in the pan for flavor.1 Large Chopped Onion1 Medium size container of Baby Bella Mushrooms that you slice.Saute until done.Add Minced Garlic and Black Pepper to your taste and cook for 1 minute.De-Glaze the Pan with 1 cup White Wine. (I used Chardonnay)When the wine has cooked off add:2-3 Cups Gluten Free Beef Base/Stock. Bring to a boil.Add a Slurry: Mix some Cornstarch with Water in a small bowl and mix in with the boiling Base/Stock.Cook until smooth and make as thin or as thick as you like.The last minute add 2 TBL. Unsalted Butter,, this will give the Gravy a nice Gloss.

Pour the Gravy over the Pork Chops.Sprinkle with Parsley.Cover the Pan with Tin Foil.Bake in a preheated 375*.Depending on the size of your Pork Chops will determine how long they need to cook. I checked mine after 20 minutes. My Pork Chops took 30 minutes. When they reach an internal temperature of 170* they are done.

I served my Pork Chops with Jasmine Rice,, Pouring some of the Gravy over the Chops and Rice.